Welcome to Our Weekly Menu!
Items on this menu are available for pre-order Thursday, October 19 until 10 am Wednesday, October 25, for pick-up or delivery from Wednesday, October 25 through Saturday, October 28.
Missed the online pre-ordering window? Come shop our store.
Most of our housemade dishes are part of a rotating weekly menu, listed here, that changes through the seasons. We offer many other housemade items regularly each week, such as Bone Broths, snacks, cultured dairy and beverages, which can be found in the categories on the left.
Pastured chicken from Riverdog Farm is simmered with end-of-the-season Tomatero Farms summer squash and Riverdog green chard in a mild broth infused with pasilla and guajillo chiles. We finish it with cilantro, epazote and a hint of lime. This soup is perfect with avocado slices, grated cheese or a dollop of our Yogurt Cream or Piima Cream. Adding a few tortilla chips (try cutting strips of fresh corn tortillas and pan-frying them in TSH Lard) and you have a nutritious version of Tortilla Soup.
Ingredients: pastured chicken and bone broth, summer squash, onions, celery, chard, tomato paste, cilantro, garlic, dried pasilla & guajillo chiles, lime juice, Celtic sea salt, epazote, oregano, coconut oil, lime zest, smoked paprika, Allstar Applewood Smoked Salt, bay leaves, chipotle powder
Recipe is gluten-free, dairy-free, black pepper-free and GAPS Diet-friendly.
For a taste of the French countryside we combined seasonal greens, leeks and carrots from local farms with French green lentils and brined pastured pork leg from Marin Sun Farms. A splash of dry white wine and plenty of mineral rich bone broth make for a hearty bowl that is great with a big dollop of our Piima or Yogurt Cream.
Ingredients: pastured pork, pork bone broth, French green lentils, kale, leeks, escarole, carrots, olive oil, white wine, garlic, thyme, Celtic sea salt, apple cider vinegar, rosemary, bay leaves, cloves
Recipe is gluten-free, dairy-free, nightshade-free, black pepper-free, and GAPS Diet-friendly.*
*Contains heated olive oil
Last chance to get this soup for the season! A delicious bisque made with golden zucchini and yellow crookneck squash from Tomatero Farms, simmered and pureed with fresh basil. It is thickened and enriched with a smooth, housemade macadamia nut butter. Delicious hot, but you can also thin it out a bit and eat it cold on a hot summer day -- just in case we get a few more of those!
Ingredients: summer squash, onions, celery, macadamia nuts, garlic, basil, olive oil, Celtic sea salt, marjoram, white pepper, turmeric.
Recipe is vegan, dairy-free, nightshade-free, black pepper-free, contains nuts and is GAPS Diet-friendly.
Dried healthy soup mix in a jar! Perfect for camping, a gift for a friend, or to keep ready on your shelf for a last-minute meal. We sprouted and dehydrated lentils, then layered them with dehydrated onions, carrots, celery, leeks, kale, and chard as well as spices to make this soup ready to cook. Just put the jar contents in a pot, add water (or our bone broth!) and bring to a simmer. Cook until tender, and eat! You can also add a fat of your own choosing (ghee, olive oil, bacon fat, or other) for increased nutrition and richness.
Ingredients: sprouted lentils*, carrots*, onion*, celery*, leeks*, kale*, chard*, bay leaves, Celtic sea salt, turmeric, sumac, black pepper, thyme, ginger, rosemary
Recipe is vegan, gluten-free, dairy-free, nightshade-free and GAPS diet friendly.
Dried Soup Mix Cooking Instructions
Directions: Pour pint of dried soup mix into a medium pot. Add 1.5 quarts of water or bone broth and bring to a boil. Simmer about 40 minutes, or until lentils are tender, adding liquid to desired thickness. Yields approx. 1.25 quarts soup
Grassfed ground beef is sauteed with greens, ginger, garlic and mild spices, then finished with a bit of fresh cilantro for a delicious and nutrient-rich main course. Perfect over rice or just by itself.
Ingredients: grassfed ground beef, mustard greens, onions, beef bone broth, cilantro, olive oil, lime juice, ginger, garlic, beef liver, Celtic sea salt, cumin, coriander
Recipe is gluten-free, dairy-free, black pepper-free, nightshade-free and GAPS Diet-friendly.
An unexpected and thoroughly delicious combination! This traditional Dominican baked dish is called Pastelon de Platano Maduro. A layer of mashed cooked ripe plantains tops a filling of grassfed ground beef sauteed with onions, green olives, mild spices and a few last-of-the-season sweet peppers. A sprinkling of Sierra Nevada Graziers cheddar cheese tops it off, and then it is baked for a wonderful and kid-friendly taste of the Caribbean!
Ingredients: ground beef, plantains, onions, cheddar cheese, crushed tomatoes, tomato paste, beef bone broth, green bell peppers, green olives, parsley, beef liver, butter, coconut oil, garlic, Celtic sea salt, oregano, bay leaves, paprika, black pepper, cayenne
Recipe is gluten-free, and contains dairy.
Pastured chicken livers are seared and puréed with onions, lots of Straus butter, sea salt, mustard, parsley, a few drops of brandy, black pepper, and cloves for a rich and nourishing spread that is topped with a thin layer of butter to preserve freshness. Perfect on Morell's rye bread.
Ingredients: pastured chicken livers, onions, Straus butter, parsley, chicken bone broth, Celtic sea salt, brandy, Dijon mustard (organic grain vinegar, water, organic mustard seed, salt, organic spices), thyme, black pepper, mace, cloves
Recipe is gluten-free* and contains butter.
*Recipe contains Dijon mustard which contains grain vinegar which most people consider gluten-free but some do not.
A perfect meal to go. We start with our classic caesar dressing, then layer tender cooked navy beans, baby kale and spinach, topped with a sprinkling of Parmigiano-Reggiano cheese. Serve at room temperature.
Ingredients: baby kale, baby spinach, navy beans, Parmigiano Reggiano, housemade Caesar Dressing (olive oil, pastured egg yolks, lemon juice, lemon zest, TSH Cultured Mustard (yellow mustard seed, onion powder, sweet paprika, turmeric, apple cider vinegar, white wine vinegar, honey, sauerkraut brine (juice from green cabbage, Celtic sea salt)), capers, garlic, anchovies, black pepper, kombu*
Recipe is gluten-free, GAPS Diet-friendly* and contains Parmigiano Reggiano.
*Each pound of beans is cooked with a one inch piece of kombu sea vegetable which is not on the GAPS Diet protocol Introductory Diet.
This versatile puree is perfect on your seasonal table! Butternut squash from Riverdog and New Family Farms is roasted and then pureed with coconut milk and coconut oil for a delicious side dish. Use it as a base for a soup (by adding our chicken bone broth and sea salt), a custard (by adding egg yolks and baking in a casserole dish), or a dessert (sweetened with maple syrup or sucanat)!
Ingredients: butternut squash, Native Forest organic coconut milk (guar gum-free), extra virgin coconut oil, Celtic sea salt, nutmeg
Recipe is vegan, gluten-free, dairy-free, nightshade-free, black-pepper-free and GAPS Diet-friendly.
This frozen, ready-to-cook raw meatloaf is made with grassfed beef. Instead of breadcrumbs, we use lentils that have been soaked and pureed to create a classic meatloaf texture. We finely mince onion, carrot and celery, then enrich the loaf with liver, bind it with pastured eggs, and season it lightly. This meatloaf will feed 2-3 people, depending on appetites.
Ingredients: MSF ground beef, French green lentils, onions, carrots, celery, pastured eggs, beef liver, tomato paste, parsley, garlic, thyme, porcini mushroom powder, mustard powder, paprika, tallow, Celtic sea salt, black pepper, cayenne
Instructions: Remove the paper lid before baking. Preheat oven to 350º. If desired, spread meatloaf with a layer of our Cultured Ketchup. Cover with aluminum foil and bake for 35-40 minutes if defrosted, one hour or more if still frozen. Uncover for last 10-15 minutes. Pierce with a knife to test if juices run clear. Defrosted meatloaf can also be rolled into meatballs, then cooked.
Recipe is gluten-free, dairy-free and GAPS Diet-friendly.
Red beets are steamed until tender, then tossed with blanched onions, dill, olive oil, Bernie's Best Raw Apple Cider Vinegar, and probiotic sauerkraut brine from our house-made krauts for a delicious condiment or an addition to a salad.
Ingredients: red beets, onions, apple cider vinegar, sauerkraut brine (juice from green cabbage, kale, garlic, Celtic sea salt, juniper berries), olive oil, Celtic sea salt, black pepper, dill
Recipe is vegan, gluten-free, dairy-free, nightshade-free and GAPS Diet-friendly.
Pastured egg yolks bind and enrich this nourishing dressing with Seka Hills olive oil, Dijon mustard, raw local honey and a bit of housemade sauerkraut brine for a probiotic boost.
Ingredients: olive oil, sauerkraut brine (juice from green cabbage, Celtic sea salt), raw pastured egg yolks, white wine vinegar, raw honey, parsley, Dijon mustard (organic grain vinegar, water, organic mustard seed, salt, organic spices), Celtic sea salt, black pepper
Recipe is vegetarian, gluten-free*, dairy-free, nightshade-free and GAPS Diet-friendly.
*Recipe contains Dijon Mustard, which contains grain vinegar, which most people consider gluten-free but some do not.
Fresh local basil from Tomatero Farm and Live Oak Farm stars in this rich and zesty pesto, which also features Seka Hills olive oil, our housemade Crispy Walnuts, and authentic Parmigiano Reggiano.
Ingredients: olive oil, basil, Crispy Walnuts, Parmigiano Reggiano, lemon juice, garlic, Celtic sea salt, black pepper, lemon zest
Recipe is vegetarian, gluten-free, nightshade-free, contains dairy, and is GAPS Diet-friendly.
Hijiki and arame seaweeds are finely minced with sauteed shallots, garlic, ginger, lemon juice, and tamari for a delicious "caviar." Try it on crackers or toast, sprinkled on salads, stirred into broth, or--our favorite--scooped into the hollow of half an avocado. Who knew nutrient-dense sea vegetables could be this scrumptious?
Ingredients: hijiki, arame, garlic, shallots, ginger, lemon juice, toasted and untoasted sesame oil, tamari
Recipe is vegan, gluten-free, dairy-free, nightshade-free, black pepper-free and Paleo-friendly.
Finally--a store-bought mayonnaise as nourishing and delicious as homemade. No soybean oil! We mellow the flavor of Seka Hills olive oil with Straus yogurt cream, which also helps to preserve the fresh mayonnaise. Perfect on sandwiches and our Hamburgers, and use it to make homemade egg salad, potato salad, chicken salad, and as a base for creamy dips or salad dressings.
Ingredients: raw pastured egg yolks, yogurt cream, olive oil, lemon juice, Dijon mustard (organic grain vinegar, water, organic mustard seed, salt, organic spices), Celtic sea salt, black pepper
Recipe is gluten-free* and contains dairy. *Recipe contains Dijon mustard which contains grain vinegar which most people consider gluten-free but some do not.
Yet another generations-old recipe from our resident pickler Andy Renard's Louisiana family vault. This piquant blend of sweet and heat can be used as a meat condiment or a welcome addition to a holiday cheese platter. Try it paired with Sierra Nevada Chevre!
Ingredients: red jalapeños, green bell peppers, raw honey, apple cider vinegar, lemon juice, Great Lakes beef gelatin
Recipe is gluten-free, dairy-free, GAPS Diet-friendly and not vegetarian.
Dried coconut is sweetened with palm sugar and baked with pastured egg whites, a hint of vanilla, a pinch of sea salt, and Enjoy Life soy-free chocolate chips for a chocolatey version of the classic.
Ingredients: coconut, pastured egg whites, palm sugar, brown rice syrup, Enjoy Life soy-free, dairy-free chocolate chips (evaporated cane juice, chocolate liquor, non-dairy cocoa butter), coconut flour, vanilla extract, Celtic sea salt
Recipe is gluten-free and dairy-free.
Chia seeds were a critical source of nutrients for the indigenous peoples of the Americas, and are now enjoying a comeback as a superfood, with high levels of Omega 3 fatty acids, minerals and antioxidants. In this delicious preparation, coconut milk, raw pastured egg yolks, honey and vanilla bean are mixed with chia seeds which plump up and form a pudding-like consistency.
Ingredients: coconut milk, chia seeds, raw pastured egg yolks, honey, vanilla extract, vanilla bean, turmeric
Recipe is raw, vegetarian, gluten-free, dairy-free and GAPS Diet-friendly.
Our probiotic riff on a classic, now using dairy kefir made with Straus milk. Our last batch of this over the summer was a little more active than expected, but in our in-house recipe testing this new version beautifully held its smooth taste and feel for a rich and sweet live-culture treat!
Ingredients: orange juice, kefir (cultured with Straus milk), raw pastured egg yolks, honey, vanilla extract, Celtic sea salt
Recipe is vegetarian, gluten-free and contains dairy.
Piimä is a culture from Scandinavia that can be used to culture milk or cream into a delicious and probiotic dairy product. Culturing cream with piima culture produces a topping similar to crème fraîche or sour cream. According to Sally Fallon Morell, author of Nourishing Traditions, piimä was originally derived from the milk of cows that fed on the butterwort plant. Centuries ago, Scandinavian farmers discovered that milk clabbered better when their cows consumed this herb.
Piimä Cream is cultured at room temperature, and you can use a spoonful of our Piimä Cream to culture your own cream. Use about 2 tablespoons of Piimä Cream to one pint of cream and allow to culture for about 24 hours.
Ingredients: Straus cream, piima culture
Recipe is gluten-free and contains dairy.
Comes FROZEN this week. Golden chicken fat from our roasted pastured chickens is infused with sauteed onions, then strained for this classic Eastern European cooking fat. It is a perfect ingredient for matzoh balls or matzoh brei, and can also be used for pan frying or as a alternative for butter on bread, steamed veggies and cooked starches. Schmaltz was prized by Jewish grandmothers as an immune system booster.
Ingredient: rendered chicken fat* (infused with caramelized onions) from pastured chickens, onions
Recipe is gluten-free, dairy-free and GAPS, Paleo and Low FODMAP Diets-friendly.
*While onions are not included on the Low FODMAP Diet, when the onions are strained out, as they are here, the dish is acceptable.
This concentrated paste combines the adaptogenic power of turmeric with a bit of black pepper, which is known to increase turmeric's potency many times over. Designed as a base for Golden Milk, a classic Ayurvedic healing drink, you can also add it to broth or rice, blend it onto curries or stir-fries, even add it to scrambled eggs!
Serving suggestion: to make Golden Milk, stir 1/2 teaspoon of Golden Blend into 1 cup of heated milk of your choosing. Note: If you are taking other dietary herbs or supplements, you may want to check with your practitioner to make sure this is compatible.
Ingredients: coconut oil, turmeric, black pepper, filtered water
Recipe is vegetarian, gluten-free, dairy-free, and GAPS/Paleo Diets-friendly.
Product note: We recommend using this product within 1 1/2 weeks. Product can be divided into individual servings and frozen for ease of use.